St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-26
TEMPTING APPETIzERs.
Pickles, Catsups, Sauces, Salads
and Slaws Are a Necessity.
PICKLES

East India - One-half peck sliced
green tomatoes, q peck sliced white
onions, so small cucumberS,' 2 cauliflOw-
ers, cut in small pieces; sprinkle salt
over these and let stand o. hours; drain
well; mix u cup of grated horse radish
root with q an ounce each of ground
cinnamon and cloves, l ounce ground
pepper, 1 pint white mustard seed, l
pint of brown sugar, 2 punches chopped
celery; put this mixture into porcelain
Kettle in layers with the vegetables:
slowly until they are tender.-MRs. G.
X. SHARRoD, 653 Burr street, st. Paul.
Sweet Green Tomato-Peck of green
tomatoes sliced, teacup of salt, let
them stand over night, drain off in the
morning; take 2quartS of water and1
of vinegar. boil tomatoes minutes, drain
through cOlander; take 8 quarts of
| vinegar, 2 pounds of sugar, - pound of
mustard or grated horSeradiSh, 9 table
spoOnfuls each of cloves, ginger and
cinnamon, q teespoonful of cayenne
pepper or 6 green peppers chopped; boil
Is minutes. Mrs. adobe CARaIINE,
Bath, Oak.
Mustard-Half peck green tomatoes, 4
doZ. small onions, 5 doZ. cucumberS, 2
dOZ. large onions sliced, 2 doz. small
green tomatoes, heads of cauliflower,
red peppers chopped fine, u or. of
ground mustard, q OF. of tumeric, % or.
whole cloves, 81 or. allSpice: cut to-
matoes and onions iii large slices,
sprinkle with salt, drain over night, in
the morning put all things together in
pan, cover with vinegar and let simmer
on the stove for an hour; mix mustard
and turmeric with Il cup of sugar, dis
| solve with vinegar and pour over pickles.
| ~ II HnT,
avenue, st. Paul.
Lily@Chop gal. green tomatoes,
sprinkle salt over them and let remain
over night; drain Off the liquor, then
| add IL onions, & green peppers, 8 OTIS
cabbage chopped, Il pit. grated horserad-
ish, q pit. white mustard seed, pepper.
cloves ETC., to taste; cover This with
cold vinegar and seal tight.-NIrs. A.
M. LEITCH, Maiden Rock, Wis.
Chowder-One peck of green tomatoes
chopped fine, sprinkle with salt, drain
over night, 1 large head of cabbage
chopped fine, l cup of horseradish
pound of brown sugar, tablespoonful
of cloves, 2 tablespoonful of cinnamon,
/ tablespoonful of salt; put altogether,
stir well, cover with cider vinegar, cook
slowly for five or six hours, or until to-
matoeS look clear; 6 small onions can be
used if desired; very nice and easily
kept.-NELLIE HUTCHINs, 1856 Second
Menominee street, Eau Claire, Wis.
Cold Slaw-One head cabbage chopped
fine, egg, teacupfui vinegar, butter
size of hickory nut, / teaspoonful
celery seed, little -four, salt to taste;
sprinkle the flour, salt and celery seed
over the cabbage; warm the vinegar
and butter in skillet, put the cabbage
in it, beat the egg and pour over all,
mix well together and cook 2 minutes;
serve cold.-MRs. f. j. CLARKE, 635
Greenbrier avenue, ST. Paul.
Picallili-One and one-half gallons of
cabbage, chopped fine; 1 gallon of
green tomatoes, quart of white onions,
chopped fine: teaspoonfuls of ground
mustard, teaspoonfuls of Andrews
pure black pepper, l teaspoonful of
Andrews pure ground cloves, gill of
mustard seed, gill of salt, gill of eel
cry seed, Il pound of brown sugar, 5
quarts OF good cider vinegar; mix the
ingredients thoroughly and boil well for
20 minutes; put up in glass jars.-MRs.
G. w. BAYI.E, 207 Bellinger street, Eeau
Claire, Wis.
Two parts cabbage, of green toma-
toes. e part green peppers, with cloves.
cinnamon, black pepper and onions to
taste; cover with good vinegar and